Chicken Tinga Rigatoni with Cream and Parmesan (Italian × Mexican)

Method

1. Bring the water to the boil in a 3 L pot on high heat, which takes about 10 min, then add most of the coarse salt. It should taste a little less salty than the sea.

   Add in this stepWater for the pasta 2½ LCoarse salt 1.6 tsp

   high heat

2. While it heats, warm the olive oil in a 26 cm wide pan on medium-high heat, spread out the chicken and brown it for 6 min, turning once, until golden on both sides. It doesn't need to be cooked through yet; set it aside on a plate.

   Add in this stepExtra-virgin olive oil 1½ tbspBoneless chicken thighs (bite-size pieces) 240 g

   medium-high heat

3. Turn the same pan down to medium heat and soften the onion and garlic for 4 min, then add the chipotle, adobo sauce and oregano and stir for 30 seconds until fragrant. Add the tomatoes and the rest of the salt, return the chicken, cover and simmer on medium-low heat for 12 min. Once the chicken is cooked through (74 °C), shred it roughly in the pan with two forks.

   Add in this stepOnion, sliced ½Garlic, chopped 2Chipotle peppers in adobo, chopped 1Adobo sauce from the can 1 tspDried oregano ½ tspPassata or crushed canned tomatoes 300 gCoarse salt 0.4 tsp

   medium heat→medium-low heat

4. Meanwhile, drop the pasta into the boiling water and cook for about 10 min, 1 minute less than the packet says, stirring now and then. Scoop out a mug of pasta water before draining.

   Add in this stepRigatoni (or penne) 200 g

5. Stir the cream into the sauce, add the drained pasta and a few spoonfuls of pasta water and toss on medium heat for 2 min until the sauce coats the pasta glossily. Turn off the heat and stir in the Parmesan. Add a little more pasta water if it gets too thick.

   Add in this stepHeavy cream 80 mlParmigiano Reggiano, grated 30 g

   medium heat

6. Serve scattered with cilantro leaves and with a lime wedge on the side. A squeeze of lime right before eating lifts the richness of the cream.

   Add in this stepCilantro leaves 1 tbspLime wedges ½